Let's Cooking: TNL!

Sounds pretty good, I've decided I'll at least home cook one good meal a week rather than just go off Ramen and sandwhiches, though Sandwhiches are Delicious. I do have home made Pizza for lunch though so woo! Now just to decide what I want to make this week.

Last week I made home made teriyaki sauce and applied it to chicken thighs last week, it came out really well and took two hours to make v.v. I did forget the golden rule though, when something calls for Garlic, quadruple it (One clove was not enough).

Quote:

---

Originally Posted by Destin

I have really been getting into salads. Thats all I have to say on this subject, and retrospectively was probably not worth posting, but I am already this far...

---

Try sundried tomato and oregano dressing. You can buy it at the supermarket. Fucking amazing. I love salads. I eat them 3 times a week for lunch at work. Lost like 25 pounds just eating salad and running 20 minutes once in awhile.

Quote:

---

Originally Posted by Thief Silver

I did forget the golden rule though, when something calls for Garlic, quadruple it (One clove was not enough).

---

That's not a very good rule of thumb unless you want all of your dishes to taste the same. Usually when something calls for one clove of garlic it's because they want the subtle taste of garlic without overwhelming the other ingredients. A lot of cooking is about subtle balance, remember. So keep that in mind.

When it comes to garlic it is about timing. The longer time between peeling and eating the less you have to use. If you are making a sauce that you will store in the fridge and use again and again, go light. Garlic's taste can really grow and if you use to much it will overwhelm. If you are putting it directly into some pasta that you are going to eat you can go pretty strong without worrying about overpowering it (as long as you don't have big ass pieces that you accidentally bite into).

There is nothing accidental about the big pieces of garlic I leave in my spaghetti sauce.

Quote:

---

Originally Posted by Drewbacca

Try sundried tomato and oregano dressing. You can buy it at the supermarket. Fucking amazing. I love salads. I eat them 3 times a week for lunch at work. Lost like 25 pounds just eating salad and running 20 minutes once in awhile.

---

I have been using alot of vinaigrettes, with relatively green salads. Greek salads are just too amazing though.

My mother raised me on a Mediterranean diet, so I'm very used to vinaigrettes, I will try oregano though.

It's not a thick dressing so it shouldn't be foreign territory for you.

I've been eating "poverty food" for the most part over the past few weeks. I was considering grabbing some take-out, but decided to stop by Fresh Market instead. I ended up getting a 1/3 lb fillet of salmon and a lemon, which was less than $3 for both. I then went to the bakery next door and got a loaf of bread for $5.

When I got home, I seasoned the salmon with salt and pepper, and sauteed it over medium heat. Meanwhile, I made a simple roux-garlic-cream-parm sauce and boiled some angel hair pasta. I tossed the pasta and sauce, topped it with the salmon, added some torn basil leaves, and squeezed a quarter of lemon over it all. Everything was sooo rich and delicious.

Right now, I am in heaven, and it was less than $5 out of pocket.

I wish it was possible to get cheap meats and produce here. I've been eating mostly plain rice with frozen vegetables, and some eggs and cereal. I got all excited when I could afford good yogurt with coupons, haha.

Hell, I haven't had fresh fish in years. At least 10.

This was $7/lb... which isn't bad for fresh, farm raised salmon (probably from South America).

I'm probably going to make some split pea soup again next week. I think I've posted it on here before, but it's definitely less than $5 to make a good amount.

I just bought some fresh tilapia myself. I am going to marinate it in some white wine, lime juice and garlic and pan fry it. I am then going to shred it up and serve in corn tortillas with avacado, spinach, sour cream and sracha sauce. Should be kickin rad.

I love south western food. All of it. Probably my favorite of all territorial style foods.

Oh and Drew ... yeah I only cook at work. Now that I moved from that industry I plan on cooking more.

Quote:

---

Originally Posted by Nomi

I wish it was possible to get cheap meats and produce here. I've been eating mostly plain rice with frozen vegetables, and some eggs and cereal.

---

This shit is inexcusable. Learn to shop better and be less lazy.

Use google to find a Butcher and a Fresh Market.

Inexcusable, especially in this day and age.

There is one Butcher in the immediate vicinity, and her problem is costs yah bums.

And you haven't been to Bowling Green Ohio have you, it's basically a college town with absolutely nothing around it, I'm not surprised she can't find reasonably priced meats.

I googled Butcher, and Fresh markets, Meats and Markets in there. lol it's abysmal out there.

At least she has WoW ...

oh wait.

Quote:

---

Originally Posted by Thief Silver

There is one Butcher in the immediate vicinity, and her problem is costs yah bums.

And you haven't been to Bowling Green Ohio have you, it's basically a college town with absolutely nothing around it, I'm not surprised she can't find reasonably priced meats.

I googled Butcher, and Fresh markets, Meats and Markets in there. lol it's abysmal out there.

---

Ya know, the best butcher ever is about 20 minutes from your house on route 83 if you ever want to prepare the lady a great steak (or you and your dad, IIRC your girl is a vegatarian)

White Feather is the name of the butcher, ask for Ray Kolwalski,

Hrm, thanks for the tip I may look into that. I usually just go to Buehlers. I really need to start doing coupons etc though and cut costs when I can.

Well I would wait for a special day thief, he ain't cheap. But he ages the meat perfectly. So you have to call in your order about 3 weeks before picking it up (if you want the best, he always has stuff in the cooler) but it's worth it, fourth of july, holla.

A good BONE IN ribeye or filet is going to run you quite a few bucks a pound.

Quote:

---

Originally Posted by icarusfall

This shit is inexcusable. Learn to shop better and be less lazy.

---

We have Meijer, Wal-mart, and Kroger. None of these have a butcher. It's pre-packaged meats only, and never less than 2lbs. I'm not big on deli meats and that's the only to-order option you have here.

We have one butcher, and it's extraordinarily expensive. Good, fresh produce is available via farmer's market, but only from June-August. I only buy produce at Meijer when it's on sale, and even then, it's crappy sometimes.

Lazy, perhaps, but I don't want to drive 20-30 minutes to the next real town to find a reasonably priced butcher.

You could just buy more than you need right away when there's a good deal and freeze it.

I drive 30 minutes for the Asian grocery store. Totally worth it.

Quote:

---

Originally Posted by Nomi

We have Meijer, Wal-mart, and Kroger. None of these have a butcher. It's pre-packaged meats only, and never less than 2lbs. I'm not big on deli meats and that's the only to-order option you have here.

---

You have somebody who works the meat/fish counter at Krogers. Sometimes it might just be some kid, but somebody manages the thing. That is your fish monger/butcher. I know it might not be ideal as a stand alone place but you work with what you have. For their fish find out when they get new items in for the week and always go on that day(I'd imagine they get things in on a specific day of the week, maybe 2 depending on volume). Find out what things they get in fresh/frozen, ask if they can give you whole fish or cut a fillet/steak fresh for you.

For meat, ask if you can get smaller cuts done, or even if they can repackage family sizes for you. And also learn to use your freezer. It isn't as good as buying fresh, but it is cheaper to buy those big packages. I wait for chicken breasts to go on sale then take them home and butterfly them then freeze them right away. Put them individual packaged freezer paper and you can take the exact amount out you need. I do the same thing for veggies at the end of the summer from farmers markets.

Quote:

---

Originally Posted by buttcheeks

its amusing when TNL city folk forget what it is like to live in a small town and flip out.

"WHAT WHAT WHAT, YOU DON'T HAVE <INSERT THING HERE> !?! I'D DIE WITH OUT THAT, OMG!"

---

I moved to a small town ... I found what I needed. It's lazy when you have a computer and internet know how and don't use it for the most basic needs.

Google is such an amazing tool.

ps: remember AG bought a coffee maker online, then found her hometown coffeeshop and ordered coffee from them.

Quote:

---

Originally Posted by Advocate

ps: remember AG bought a coffee maker online, then found her hometown coffeeshop and ordered coffee from them.

---

Yes I did, I love the internets! The fish tacos were om nom nom for reals. I think I might have the leftover fish for dinner tomorrow with some couscous and some veggies.

http://c3.ac-images.myspacecdn.com/i...0ac6283eda.jpg

I want to cook lobster tails in the wok. Is this going to ruin my night? I've never cooked lobster before.

Quote:

---

Originally Posted by Grave

You could just buy more than you need right away when there's a good deal and freeze it.

---

I do this when chicken is on sale, but it's a small freezer and five people live here. I can't take up a whole lot of space. None of these guys cook for shit, so it's all frozen meals, all the time, ruining freezer capacity.

I don't eat much meat so it's no tragedy to me. Just would be nice sometimes for fancy dinners.

Quote:

---

Originally Posted by Josh

I want to cook lobster tails in the wok. Is this going to ruin my night? I've never cooked lobster before.

---

It seems weird to me to cook them in a wok, but throw some butter in and I'm sure it would be delicious. Just make sure to butterfly/crack the shells properly.

I cook most everything in a wok. Its just what I'm used to.
How does a lobster tail usually get cooked? Broiled?

That is how I would do it. Steaming is pretty traditional too. Is it frozen or fresh?

Fresh. woo hoo!

I'm not a huge fan of lobster. But, it can be amazing if not overcooked (cook them quick) and lightly seasoned. Lobster meat is subtle and sweet and you can easily overpower it (which is just a waste).

Steam that shit. Cooking a lobster tail in a wok is shellfish suicide.

Broiling it will dry out the meat about 1/3 of the way through the tail. Steam (or boiling!) is really the only way to fly here.

LOL at broiling a lobster.

Icarus is right ... steam.

I haven't done stir fry in a while, I saw a lot of bottled Stir Fry Sauce that are probably not bad to use instead of putting together my own stuff for less cost though. Does anyone have some favorite stir fry sauce recipes? Like maybe what kind of peppers you add etc?

Even though it's a lol white woman, I find the stir fry recipes on her blog pretty good.

Quote:

---

Originally Posted by Advocate

LOL at broiling a lobster.

Icarus is right ... steam.

---

Yeah... lol @ broiled lobster tails.

Took you long enough and yeah I will laugh, dickface.

Don't call me dickface you fucking psycho stalker virgin.

Thank you, jitbag.

I don't even know what that means... I can only assume that it has something to do with how incredible and amazing I am.

Quote:

---

Originally Posted by Josh

I cook most everything in a wok. Its just what I'm used to.
How does a lobster tail usually get cooked? Broiled?

---

If you fry them put skewers in the flesh through the open end of the tail to prevent them from curling in on themselves. This helps when trying to get the meat out after. Just makes shit easier. Boiling seems to work out the best, though. Especially for a first someone doing lobster for the first time. But perhaps you are cut from a different stone.

I can find you recipes for making chocolate/mayo sandwiches - it doesn't mean it's a good idea. We broil tails at my work and laugh about it because it dries out the meat - and people still pay us $40 a plate for it a la carte. By and large, the public doesn't know what tastes good and works the best - they just like buzz words.

Honestly, broil it if you want to, but if you're going to do something like that, then tie the shell tight around the tail and grill it... I'm just trying to get you the most mileage from your expensive lobster tail.

Just because you guys dry it out when you broil it doesn't mean that it has to dry it out when it is broiled. It just takes a constant eye to keep it from doing so, something I imagine you don't do at a restaurant. Just make sure to keep he skinny end of the tails furthest from the heat and take them out way before they are actually done (they will continue cooking). Takes like 5 minutes and is a piece of cake.

Quote:

---

Originally Posted by Tones

This Saturday I'm cooking for people. Hopefully something relatively cheap. Should I be fancy and stuff deboned leg quarters (per video below), or should I just marinate and grill them?

---

I made this with a risotto, and it turned out pretty well despite filling apartment with smoke when I pan fried it. I fucked up the sauce though--I such at pan sauces. Very nice looking once you cut it open.

I'm going to FINALLY make that tomorrow, except instead of stuffing it with sausage, I'm stuffing it with goat cheese, garlic, pine nuts and spinach, and instead of wrapping it in bacon, I'll just tie it up with twine. I'll finish them up on the grill instead of in the kitchen.

I do rolled chicken like that with spinach, boursin and walnuts and it is absolutely amazing.

I can only imagine how good it would be with bacon wrapped around it.

Instead of ginger in the stir fry I make tonight I'm gonna get a habanero and put that in the oil with some garlic whee!

Quote:

---

Originally Posted by Tones

I'm going to FINALLY make that tomorrow, except instead of stuffing it with sausage, I'm stuffing it with goat cheese, garlic, pine nuts and spinach, and instead of wrapping it in bacon, I'll just tie it up with twine. I'll finish them up on the grill instead of in the kitchen.

---

So you aren't really making anything like it at all, are you?

Yours sounds much less fatass though. I thought the sausage was a bit much when I had it.

I might have to wrap it in bacon after all,... I pierced the skin when deboning them (what a bitch to do), so cheese would melt and drip out. That is unacceptable.

I just made a batch of Fudge Brownie Hearts. Happy that they came out really well! Will make another batch tomorrow just so they're super fresh for giving to my peoples.

Of course if I could send you TNL'ers some, I would! Happy Valentine's Day:portalhug:.

And to contribute another little bit of nothing to this thread, for dinner tonight a friend brought over a pork tenderloin, which I seared/finished in the oven. I stir fried some cabbage, mushrooms, and onions to go with it. While I was in the kitchen I made some split pea soup to take to work. All familiar, all easy, all delicious. Had a Three Philosophers and a few gin and tonics to accompany.

I got scallops for tonight instead of lobster tails. The lobster tails looked like shit, and they were, like, 4 oz. fuck that noise.

So tonight is pan fried scallops in a butter and white wine sauce with a wilted spinach and garlic mushroom side and... uh... a salad I guess. Any suggestions for the salad/appetizer portion of the meal? I'm drawing a rather stressful blank at the moment. I have yellow and green squash. Maybe roasted squash? BUT WHAT SEASONING?? I also have an extremely ripe pear I could slice and put in the salad, OR MAYBE THAT SHOULD BE DESERT? I also have some frozen shrimp.

Either way I have four hours to figure it out.

The squash would be awesome just roasted with olive oil, salt and pepper. Plus, it would look nice because you have two different colors. If you could get some wine you could poach the pears but that works better if they are a little underripe. Anyhow, I am making cheese soup for dinner tonight with a crusty loaf of bread. I got to use up these extra carrots and celery I have somehow. I went to buy fontina for the soup and it is damn expensive it was like 8 dollars for 10 ounces.

Quote:

---

Originally Posted by Josh

I got scallops for tonight instead of lobster tails. The lobster tails looked like shit, and they were, like, 4 oz. fuck that noise.

---

Curious. How much were the Lobster tails?

They're $40 at whole foods LOL

If they were that much where Josh shops. I'd pick scallops as well.

Making baked rigatoni tonight for the boy. We'll see how it goes. I hate sausage, but he's a fan, so whatever.

Quote:

---

Originally Posted by Advocate

Curious. How much were the Lobster tails?

---

I think they were $16.99 at my Whole Foods. Maybe $19.99? I don't know. They looked like shit, so I didn't really even think about it.

Operating cheap Valentine's dinner was a resounding success. Quite tasty, and it was way less than $5. The Italian sausage in it really helped make it less boring.

Click for full size

Quote:

---

Originally Posted by Josh

I think they were $16.99 at my Whole Foods. Maybe $19.99? I don't know. They looked like shit, so I didn't really even think about it.

---

Yeah that's the neat thing about food(meat, produce, and fish). You can tell sometimes just by looking at it if its bad. The nose helps too.

OK! Made a 4 shrimp appetizer by cooking with clarified butter and a bit of old bay. Served it up with some field greens. SNAP!

Main course was the scallops with a VERY slight amount of garlic, wilted spinach with mushrooms and shallots and a white wine pan sauce, and roasted squash with thyme. The scallops were fucking huge. Three inches across, easy. Two of them made me almost uncomfortably full.

I'm really enjoying cooking these days!

Quote:

---

Originally Posted by Josh

OK! Made a 4 shrimp appetizer by cooking with clarified butter and a bit of old bay. Served it up with some field greens. SNAP!

Main course was the scallops with a VERY slight amount of garlic, wilted spinach with mushrooms and shallots and a white wine pan sauce, and roasted squash with thyme. The scallops were fucking huge. Three inches across, easy. Two of them made me almost uncomfortably full.

I'm really enjoying cooking these days!

---

Damn, that sounds awesome! I have never eaten scallops before, I might have to try them out sometime. Is there a taste they are comparable to? I hear you on the cooking, I love it so much. Food is so much healthier and tasty when you prepare it yourself. I think even if you use butter, cream etc you can eat like a king and not be fat as long as you watch portion sizes. It's getting to the point where I can't even eat at Applebees or Chilis (I know lol) because the food tastes like shit and I keep thinking to myself I could make it better and cheaper.

Texture is that of a shrimp.

Flavor is like a lemony tilapia. But then again its like fish it absorbs whatever seasonings you put on it.

Quote:

---

Originally Posted by Advocate

Texture is that of a shrimp.

Flavor is like a lemony tilapia. But then again its like fish it absorbs whatever seasonings you put on it.

---

Sounds pretty good, I will have to search around for some. The quality of fresh fish I can get here is so-so.

I made scallops with broccoli on linguine with a ton of butter and parmesan and it was a great success! I'm gonna hit her with some drinking chocolate later tonight.

Quote:

---

Originally Posted by Advocate

Texture is that of a shrimp.

---

I think its a little softer, but yeah... its pretty close.

Scallops are awesome. I couldn't eat them when I was younger because I was wildly allergic, so I build up an immunity over a number of years (INCONCEIVABLE). Totally worth it.

http://c3.ac-images.myspacecdn.com/i...2546a6166e.jpg

The closest I can get to a full english breakfast. The beans are heinz from the green can so it's almost authentic. I wish I could get some real british sausage, it's so good.

Quote:

---

Originally Posted by Josh

I think its a little softer, but yeah... its pretty close.

Scallops are awesome. I couldn't eat them when I was younger because I was wildly allergic, so I build up an immunity over a number of years (INCONCEIVABLE). Totally worth it.

---

Scallops are tough to describe, cause theres nothing really close to what they feel/taste like.

The chicken was a hit btw. I made two rolls wrapped in bacon, and one roll that was just two leg quarter portions wrapped together with goat cheese and spinach without bacon. Also: grilling bacon with the lid up is like throwing gas on a fire. I turned away for five seconds and the fire was 2' high. It didn't burn anything, surprisingly.

Quote:

---

Originally Posted by Advocate

Scallops are tough to describe, cause theres nothing really close to what they feel/taste like.

---

The best answer to "what does a scallop taste like?" is "take your ass to the store with that."

Grilled some Porterhouse cuts for Valentine's Day. Turned out great, also made mushrooms stuffed with Italian sausage.

Nice... It's hard to go wrong with stuffed mushrooms.

Edit: I also made mashed potatoes yesterday that were really good. Lots of cheese, lots of butter, some milk, some garlic, salt, pepper, and about all of the chives I was growing.

Our porterhouse at work is 44oz and costs $83.

That's a pretty good deal if it includes the casket.

Quote:

---

Originally Posted by icarusfall

Our porterhouse at work is 44oz and costs $83.

---

How many people is that supposed to feed?

2

Any good TNL oyster recipes?

Shuck and slurp or gtfo.

If my dad eats oysters his foot swells twice its normal size and he can't walk for a week. It's sort of funny, because he's stupid for eating oysters.

Anyawy.

Made a rack of lamb with a balsamic shallot crust, marsala sweet potato mash and lemon butter green beans with pine nuts for V-day. All turned out pretty well--I think the lamb was a bit on the rare side but I am a man and I eat my flesh raw.

Last night I made chicken-noodle casserole which should last me until the end of the week. Boil a chicken, pick the meat, boil egg noodles, celery, broccoli, and carrots in the broth, combine with cream of chicken soup and cheddar, top with a stupid amount of cheese. Bake, get fat.

It's good for when you're sick, and my girlfriend is sick so. There's that.

I'm thinking about quitting my job and working at a barbecue restaurant. Do they have Smoker apprenticeships?

Not really. You'd have to find the right place where someone could really mentor you on the ins and outs of BBQ. Most BBQ restaurants, there's just a guy that had some good recipes and started his own place.

Hm, I'm going to look into this. It's not like the pay could be worse.

Aren't you in Dumbo? Do they have BBQ in New York?

Yeah (well sort of, I'm like a 10 minute walk out of Dumbo), I think Barbecue is the big trend right now, they're all over the place. There's a place called Blue Smoke around the corner from my office that is very good but stupid expensive ($11 for pulled pork?). I haven't tried anywhere else. There's another place not too far from here that looks okay--but all of the restaurants feel contrived--like they're guessing what a barbecue place should be like based on some movies they've seen.

I think Justin Timberlake even owns a barbecue shop somewhere around here.

Look, I know you can find anything in NYC, but I just don't see anybody getting good at BBQ without going to the source (ie, the south, memphis, carolina, texas, depending on your particular flavor). Most people from the north have never even had the real thing. Personally, even though I fucking love BBQ and cooking, making it for a living is about the most miserable job I can imagine. Its like all the worst parts of cooking (sweaty, slow, dirty) X3 plus you get no creative input (not that you cannot have creative bbq, but any decent place you would work at would have everything set in stone for recipe/method and they would never let you fuck with it).

Hm, definitely true all around. I don't actually think I would want to work in a barbecue place, I just want someone teach me the ropes to making excellent Q.

Quote:

---

Originally Posted by Mr-K

Hm, definitely true all around. I don't actually think I would want to work in a barbecue place, I just want someone teach me the ropes to making excellent Q.

---

This is not what someone would be looking for in an apprentice at all...

So wait... barbecue is hip now? When did this happen?

http://thisiswhyyourefat.com/

oh god

they made this pizza from a happy meal

http://9.media.tumblr.com/i2dw5nf19j...fo1_r2_500.jpg

This "I'M A MAN BECAUSE I CAN COOK AND EAT THE SHITTIEST FOOD ON THE PLANET" craze is getting pretty annoying.

Quote:

---

Originally Posted by Josh

So wait... barbecue is hip now? When did this happen?

---

Well-played.

Everybody knows that if you're really into "the Q" you don't give a fuck:

Quote:

---

Originally Posted by icarusfall

This is not what someone would be looking for in an apprentice at all...

---

Oh I know that. To be honest, I am more interested in just making the best barbecue I can at home.

Quote:

---

Originally Posted by Josh

So wait... barbecue is hip now? When did this happen?

---

Hip might be the wrong word, it seems more like a restaurant trend up here. Places that are more expensive than you're comfortable with sort of trend. Since these (seem) to be the only places up here that have barbecue, I figured I'd try my hand at it.

*Edit - I also put a chuck roast with cream of mushroom soup, some veggies and potatoes in the slow cooker this morning but I don't remember if I turned it on...... I'm groggy in the morning, all I like to do is slowly eat cereal and stare at the off Television :(

Why would BBQ be expensive? The best BBQ I ever had was in a dirt cheap hole in the wall. Second best was Rudy's and it's still pretty cheap.

Mr. K, stay away from the cream of ____ cans, you can do better than that!

Quote:

---

Originally Posted by animegirl

Mr. K, stay away from the cream of ____ cans, you can do better than that!

---

I put pot roast together at 7 am, what do you want from me? Lazy now means playing more Fallout later.

You make the Cream of ___ soup the night before.

also: I've had real BBQ. They were two southern boys from Alabama, who moved up to NJ. They set up shop in Millville, NJ and charged like 5 bucks for a rack of ribs.

Quote:

---

Originally Posted by Advocate

also: I've had real BBQ. They were two southern boys from Alabama, who moved up to NJ. They set up shop in Millville, NJ and charged like 5 bucks for a rack of ribs.

---

Don't you live in the Smokeys? How are you not eating barbecue constantly?

Quote:

---

Originally Posted by Mr-K

Don't you live in the Smokeys? How are you not eating barbecue constantly?

---

I prefer Italian food.

I swear, asians.

I hate my race.

I also miss Chinese food. Like tasty Chinese Food. The shit you find down here is like the fucking shit you fine at like goddamn Malls aka Food Courts.

Isn't hating yourself a big part of "Asian culture"?